Pavlova

Ingredients:
• 4 egg whites at room temperature
• pinch of salt
• 1 cup sugar
• 2 tsp cornstarch
• 1 tsp white vinegar
• few drops vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 banana
• 2 kiwi's
• 3 cups fresh strawberries

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and trace out a 10" circle.

Put egg whites and salt and whisk together on medium low speed until frothy, about 2 minutes. Increase speed to medium high and beat until whites form stiff but not dry peaks, about 2 minutes. Gradually add sugar while beating, then increase speed to high until stiff and glossy, about 5 minutes. Sprinkle cornstarch, vinegar and vanilla and fold gently together (do not use electric mixer).

Fill traced circle with meringue and build up the edges higher than the inside. Put meringue in the middle of the oven and reduce heat to 300 degrees. Bake for 1 hour. Then turn off oven and allow meringue to cool in oven, about 1 1/2 hours.

Remove meringue from paper and place on a cake plate.

Whip cream and 2 tablespoons of sugar to soft peaks, then pile on top of meringue. Cut fruit and place on top of cream.

I also blended a few strawberries to use as a sauce into a glass for the guests to pour over the finished meringue.